Monday, November 18, 2013
Butternut Squash, Pancetta & Gorgonzola Galette
Look at that title - if those ingredients aren't MFEO, I don't know what is. A friend of mine posted a picture of this on Instagram and I was sold. It was a bonus that I had pie crust dough in the fridge from making the apple galette the week before and a container of gorgonzola cheese. The smells in my kitchen of the butternut squash were so amazing. I love, love butternut squash and normally just make soup or something but this dish was perfect. I'm imagining little tartlet versions of this as appetizers for the holiday season - yum.
Recipe note: You can add 1 T each of chopped fresh thyme and sage like the original recipe. I didn't have it so I substituted the dried thyme.
Butternut Squash, Pancetta & Gorgolzola Galette
from Bash & Farmhouse Table
1 medium butternut squash (neck only) peeled and sliced into half circles
1 shallot, minced
1 tsp. dried thyme
1 T minced fresh rosemary
salt & pepper
pinch red chili flakes
2 T olive oil
1 T butter
1/3 c. ricotta cheese
2 oz. gorgonzola
3 slices pancetta
Preheat oven to 350. Toss squash slices in a bowl with shallots, herbs and red pepper flakes. Season to taste with salt and pepper. Heat butter and olive oil in a skillet and briefly saute squash slices, until just barely tender. Remove from heat and set aside. Whisk egg into ricotta cheese. Transfer pastry circle to baking sheet lined with parchment paper. Spread ricotta egg mixture on pastry circle, leaving a 2-3″ border. Arrange squash slices on top. Crumble gorgonzola and scatter on top of squash.
Fold an edge of the pastry over the filling to form the crust. Continue around the crust, pleating the edges as you go. Drape pancetta loosely over the filling. Bake in middle of oven for about 45 minutes, until pastry is golden, cheese is bubbling and pancetta is crisp.